Why are veal bones the desired bones to use to prepare stock? BECAUSE….drum roll please…. the bones of younger animals contain more cartilage and collagen, which makes a much richer, more velvety mouthfeel when the stock is finished. This stock also makes a foolproof “aspic”, once clarified, though most people don’t even know what that is anymore… If you missed “Brown Stock Primer #1, it’s on file right here at ‘the blog”… Now, wish me luck as I go feed 800 at the Franklin Convention Center – the Kentucky Legislature is in for a treat of Smoked Kentucky Trout Mousse on Cucumber Cups, and Sweet Potato Bourbon Soup with 5-Spice!!